When I dove into barbecue I most definitely didn’t know what I didn’t know. I’m sure that was part of the appeal – a whole new world to explore and learn about. There are occasional periods in life when I’m content to cruise along and simply show up, but most of the time I feel like I’m slacking if I’m not working towards something, which usually involves some sort of learning.
Enough Already, Let's Goooooooo
This is in a very rough reverse order of importance, starting this week with learnings ten through six, leading up oh-so-dramatically to number one, revealed next week.
10/ A “cook” is an event
9/ There’s more to smoking meat than I thought
How hard could it be?
8/ Fire is not caused by flames
Is that obvious? It wasn’t obvious to me.
Fire is caused by heat. If an object gets hot enough, it will burn. When I used to make fires and not think about it I would throw a log on an burning fire and it would start to burn. But the flames of the existing fire were only one component of the heat produced by that fire.
Why is this relevant? Well, on mornings when it’s been cold, a) it takes longer to get a fire started, and b) it doesn’t matter if a fire is roaring; if the wood I’m adding is cold, it won’t burn right away.
None of this is rocket science and it might even be considered intuitive; but it wasn’t immediately intuitive to me. It turns out that it’s helpful to pre-heat logs before they go on the already-existing fire.
I do this by placing them on top of the firebox before they go into the fire (above) or in the separate aluminum tub that was my second best equipment investment so far…see point #7 below 🙂
7/ A wireless thermometer has been my best investment so far
6/ I don’t love cooking at home for commercial purposes